Slide Meals

3-day slide meal plan · Protein: paneer

Days: 3
Protein: paneer
Budget:

$$$–
Difficulty:

🍳🍳🍳–

---

Embark on a 3-day Indian culinary journey with versatile paneer cubes, where each dish smoothly transitions into the next.

Slide Chain

• Day 1: Paneer Tikka Masala with Basmati Rice

• Day 2: Paneer and Chickpea Curry with Naan

• Day 3: Spinach Paneer Curry with Rice

• Combined Shopping List

---

Day 1: Paneer Tikka Masala with Basmati Rice

Ingredients

Main

• 500g paneer

• 2 large onions

• 3 large tomatoes

• 2 bell peppers

• 6 cloves garlic

• 2 inch piece ginger

• 2 tsp cumin seeds

• 2 tsp garam masala

• 2 tsp turmeric powder

• 2 tsp chili powder

• to taste salt

• 50ml vegetable oil

Rice

• 250g basmati rice

• to taste salt

Directions

1. Cube paneer and set aside. Finely chop onions, tomatoes, bell peppers, garlic, and ginger.

2. Heat oil in a pan. Add cumin seeds until they sizzle, then add onions and sauté until golden brown.

3. Add garlic and ginger, cook for 2 minutes. Add tomatoes, salt, turmeric, chili powder, and garam masala. Cook until tomatoes are soft.

4. Add paneer and bell peppers. Cook for about 10 minutes. Reserve 1/3 of the mixture for tomorrow.

5. Cook basmati rice according to package instructions. Serve with paneer tikka masala.

Cook’s Notes:

Reserve some paneer mixture before serving for use in the next day’s meal.

---

Day 2: Paneer and Chickpea Curry with Naan

Ingredients

Main

• reserved paneer mixture

• 1 can chickpeas

• 400ml coconut milk

• 2 large onions

• 4 cloves garlic

• 2 inch piece ginger

• 2 tsp garam masala

• to taste salt

• 50ml vegetable oil

Side

• 4 pieces naan

Directions

1. Finely chop onions, garlic, and ginger. Heat oil in a pan, add onions and sauté until golden.

2. Add garlic and ginger, cook for 2 minutes. Stir in reserved paneer mixture, chickpeas, and coconut milk.

3. Add garam masala and salt. Simmer for 15 minutes until thickened.

4. Serve curry with warmed naan. Reserve a portion of curry for tomorrow.

Cook’s Notes:

Hold back a portion of curry before serving for the next day’s use.

---

Day 3: Spinach Paneer Curry with Rice

Ingredients

Main

• reserved curry

• 400g spinach

• 300ml plain yogurt

• 2 large tomatoes

• 1 bunch coriander leaves

Side

• remaining basmati rice

Directions

1. Chop spinach and tomatoes. Heat reserved curry in a pan.

2. Add spinach and tomatoes, cook until spinach wilts.

3. Stir in yogurt and simmer for 5 minutes. Adjust seasoning if needed.

4. Serve with remaining basmati rice, garnished with chopped coriander leaves.

Cook’s Notes:

Use up remaining rice and enjoy the final dish of the slide meal plan.

---

Combined Shopping List

Quantities shown are totals for the whole plan.

• paneer — 750g

• onion — 4 large

• tomato — 6 large

• bell pepper — 2 large

• garlic — 12 cloves

• ginger — 4 inch piece

• spinach — 400g

• plain yogurt — 300ml

• basmati rice — 500g

• naan — 4 pieces

• canned chickpeas — 1 can

• coconut milk — 400ml

• cumin seeds — 2 tsp

• garam masala — 2 tsp

• turmeric powder — 2 tsp

• chili powder — 2 tsp

• salt — to taste

• vegetable oil — 100ml

• coriander leaves — 1 bunch

---

Final Notes

Enjoy this delightful paneer journey with a seamless transition of flavors over three days.